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Re: BROWN STOCKS

From: Oliver Villegas cepc, cec, fewmcs, lcdr, AAC

Comments

Gerad is quite right in his response. I would only offer these remaks as alternatives.

1 - Use tomsto paste only for the richest in color. Add red wine to your recipe and remember to deglaze and reduce the wine.

2 - If you desire a lighter or healthier sauce reduce to the desired color and then utilize arrowroot to thicken rather than a traditional brown roux or butter.

3 - A fantastic result can be reached by using puree of cooked beets as a thickener. Just add the beet puree once the color has been reached (no roux) and reduce, reduce, reduce ...ahhh!